Sustainable nutrition (5 cr)

Code: MMPR6170-3005

General information

Enrollment: 01.11.2022 - 05.01.2023
Registration for the implementation has ended.

Timing: 16.01.2023 - 02.04.2023
Implementation has ended.

Number of ECTS credits allocated: 5 cr

Local portion: 5 cr

Mode of delivery: Face-to-face

Unit: School of Business

Campus: Main Campus

Teaching languages: Finnish

Seats: 0 - 45

Degree programmes: Bachelor's Degree Programme in Service Business

Teachers: Anne-Maria Raitio; Karoliina Väisänen

Groups: MPT22S1
Palveluliiketoiminnan tutkinto-ohjelma (AMK); ZJAMPT22S1
Avoin AMK, marata, AMK-polut, palveluliiketoiminta, päivätoteutus

Course: MMPR6170

No reservations found for realization MMPR6170-3005!

Evaluation scale

Pass/Fail

Content scheduling

Nutrition and health
Nutrition science and research
Climate change and nutrition
Sustainable diet
Sustainable development solutions and innovations
Special diets

Objective

The object of the course
After completing this course, you will have comprehensive understanding of nutrition. The purpose is to provoke interest towards nutrition studies.

Course competence
Sustainable food system comptence

The learning objectives of the course
You know the effects of nutrition on well-being and health. You know the most essential nutritional factors affecting the public health of Finns. You can critically analyze nutrition marketing. You recognize the nutrient contents of basic foods and their effect on the diet. You know how to calculate basic nutrients and can apply the calculation to nutritional recommendations.

Content

Nutrition in Finland
Food and nutrition
Nutrition quality
Nutrition marketing
Specialised nutrition

Location and time

Lesson in Rajakadulla.

Materials

Nutrition and food recommendations: https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/

Ravitsemustaito; Voutilainen, Fogelholm, Mutanen (2015)

Teaching methods

Lectures
Pairwork
Individual work

Exam schedules

There is no separate exam for the course.

Completion alternatives

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

The scope of the course is 5 cr or 135 hours.

Lectures 25 hours
Pairwork 30 hours
Nutrition assigments 35 hours
Individual work 45 hours

Assessment criteria, approved/failed

You recognize the connection between nutrition and well-being and health. You recognize the importance of food and nutritional quality. You recognize the most common special diets. You understand the principles of nutrition marketing.

Further information

The completion of the course (passed / failed) is assessed on the basis of individual and pair assignments.
Guiding feedback, developmental evaluation
Peer feedback
Self-assessment